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LOCATION: Recipes >> Deviled Egg Recipes >> Deviled Eggs 09

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Deviled Eggs
Yield: 6 Servings

6 large or extra-large eggs
4 saltine cracker squares, finely crushed
1 tablespoon onion, finely minced
2 tablespoons celery, very finely diced
1 tablespoon sweet pickle, finely diced
2 tablespoons bacon, finely crumbled (optional)
1/2 tsp yellow mustard
1/3 cup mayonnaise
salt and pepper to taste
stuffed olives, sliced

Put eggs in one layer in medium saucepan. Cover with cold water
and slowly bring to boil. Cover and remove from heat. Let stand
15 minutes. Drain hot water from eggs and cover with cold water
to cool. Peel eggs, slice in half lengthwise and separate yolks
and whites, placing yolks in medium mixing bowl. Reserve egg
whites on plate. Mash egg yolks with fork until well broken up.
Add crushed crackers, onion, celery, and bacon (if using) to egg
yolks, tossing together until well mixed. Stir in mayonnaise and
mustard until well mixed. If egg yolk mixture is too dry, add
additional mayonnaise or a small amount of cream. Season to taste
with salt and pepper. Pipe or spoon egg yolk mixture into egg
white halves. Press olive slice into top of egg, and sprinkle
lightly with paprika. Serve immediately or refrigerate. If
refrigerating, remove from refrigerator 1/2 hour before serving
to improve flavor.


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